{"id":13161,"date":"2024-12-04T11:34:42","date_gmt":"2024-12-04T11:34:42","guid":{"rendered":"https:\/\/sagardigroup.com\/?p=13161"},"modified":"2025-04-04T12:46:07","modified_gmt":"2025-04-04T12:46:07","slug":"receta-el-bacalao-al-pil-pil","status":"publish","type":"post","link":"https:\/\/sagardigroup.com\/en\/receta-el-bacalao-al-pil-pil\/","title":{"rendered":"Receta: El bacalao al pil pil"},"content":{"rendered":"\n<p><em><strong>Uno de los platos m\u00e1s emblem\u00e1ticos del Pa\u00eds vasco el bacalao al pil pil:<\/strong><\/em><br><em><strong>Hay que remontar a 1835, a\u00f1o en que Sim\u00f3n Gurtubay, comerciante bilba\u00edno que importaba bacalao de Noruega, Escocia e Irlanda, hizo un pedido enviando un telegrama en el que ped\u00eda 100 \u00f3 120 bacaladas de primera calidad.&nbsp;<\/strong><\/em><\/p>\n\n\n\n<p>Parece que qui\u00e9n recibi\u00f3 el telegrama confundi\u00f3 la \u201co\u201d con un \u201c0\u201d y envi\u00f3 1.000.120 unidades.<br>De esta situaci\u00f3n surge la verdadera receta del Bacalao al pil pil, con aceite, ajo y guindilla.<\/p>\n\n\n\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<p>-En una sart\u00e9n introducimos abundante aceite (tendr\u00e1 que cubrir la mayor parte del bacalao), la cabeza del ajo y la guindilla todo a fuego bajo.<br>-Cuando el ajo est\u00e9 tierno, y se torne un pel\u00edn transparente introducimos el bacalao con la piel hac\u00eda arriba durante 10 minutos.<br>-Retiramos el bacalao, el ajo y la guindilla.<br>-En un bol retiramos la mayor cantidad de aceite, dejando solo en la sart\u00e9n la sustancia blanca que ha ido sudando el bacalao rica en gelatina.<br>-Ahora viene la parte sencilla : la emulsi\u00f3n de la salsa.<br>-El m\u00e9todo tradicional es el movimiento continuado y circular del aceite con la gelatina soltada por el bacalao durante el confitado. Cuidado el aceite ha de estar a baja temperatura.<br>-A medida que se va ligando la salsa se van a\u00f1adiendo cucharadas del aceite que tenemos separado.<br>-Cuando la salsa est\u00e1 hecha c\u00f3rrela sobre el bacalao.<\/p>\n\n\n\n<p>\u00a1Aprovecha tu bacalao al pil pil ahora!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uno de los platos m\u00e1s emblem\u00e1ticos del Pa\u00eds vasco el bacalao al pil pil:Hay que remontar a 1835, a\u00f1o en que Sim\u00f3n Gurtubay, comerciante bilba\u00edno que importaba bacalao de Noruega, Escocia e Irlanda, hizo un pedido enviando un telegrama en el que ped\u00eda 100 \u00f3 120 bacaladas de primera calidad.&nbsp; Parece que qui\u00e9n recibi\u00f3 el [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[150],"tags":[],"class_list":["post-13161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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